Ophelia Autrey
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 2 cans cream style corn
• 6 Egg Beaters®
• 1/2 bell pepper, chopped
• 1/2 medium onion, chopped
• 1 package Mexican cornbread mix
• 1 package Butter Buds®
• 2 cups Cheddar cheese (fat free), grated

Chop onion and bell pepper in food processor. Mix all ingredients except cheese. Pour into 13 x 9 inch casserole dish. Bake at 350 degrees for 30 to 40 minutes until firm. Sprinkle with grated cheese and allow to melt.

Serves 10 to 12.

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IN LOVING MEMORY OF
KATHLEEN T. BAIRD

Given by
Bobbie R. Miller

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